These are the pickles that were present at every family event. One taste and memories of summer and our grandparents – Bill and Beatrice Cooper – come flooding back. Enjoy!
Ingredients
- 16 cups thinly sliced cucumbers
- 8 white onions, sliced thinly
- 1/3 cup pickling salt
- 3 cloves garlic, halved
- cracked ice, or as needed
- 4 cups white sugar
- 3 cups cider vinegar
- 2 tablespoons mustard seed
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons celery seed
- 6 1-quart canning jars with lids and rings
Directions
Step 1
Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
Step 2
Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
Step 3
Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
Step 4
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 5
Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 149 | |
% Daily Value * | |
Total Fat0g | 1% |
Saturated Fat0g | 1% |
Sodium1235mg | 54% |
Total Carbohydrate36g | 13% |
Dietary Fiber2g | 6% |
Total Sugars31g | |
Protein1g | |
Vitamin C7mg | 35% |
Calcium36mg | 3% |
Iron1mg | 3% |
Potassium235mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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